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Spicy Crab Beignets

Tracy Raetz
Tasty Team
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Spicy Crab Beignets
Total Time

50 minutes

50 min

Prep Time

20 minutes

20 min

Cook Time

30 minutes

30 min

Ingredients

for 10 servings

Crab Mixture

  • 6 oz fresh lump crab meat (180 g)
  • ¼ cup mayonnaise (60 g)
  • 2 tablespoons shallot, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 serrano pepper, seeded and finely chopped
  • 2 teaspoons McCormick® Paprika
  • ½ teaspoon kosher salt
  • 1 lemon, zested

Beignets

  • 4 cups vegetable oil (960 g), for frying
  • 2 large eggs
  • 1 cup amber lager-style beer (240 mL)
  • 1 cup all purpose flour (125 g)
  • ¼ cup cornstarch (25 g)
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • lemon wedge, for serving

Special Equipment

  • deep fry thermometer

Nutrition Info

  • Calories 986
  • Fat 100g
  • Carbs 15g
  • Fiber 0g
  • Sugar 0g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the crab mixture: In a medium bowl, combine the crabmeat, mayonnaise, shallot, chives, serrano, McCormick® Paprika, salt, and lemon zest. Fold gently to combine.
  2. Make the beignets: In a 9-inch Dutch oven fitted with a deep-fry thermometer, heat the vegetable oil over medium heat until the temperature reaches 375°F (190°C).
  3. In a large bowl, whisk the eggs until frothy. Gradually add the beer and whisk until incorporated.
  4. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
  5. Add the dry ingredients to the beer mixture and fold with a rubber spatula until just combined. Add the crab mixture to the batter and gently fold to combine.
  6. Working in batches of about 4 at a time, carefully drop heaping tablespoons of the beignet batter into the hot oil and fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel–lined plate to drain. Repeat with the remaining beignets, letting the oil return to temperature between batches.
  7. Serve the beignets hot with a squeeze of lemon juice.
  8. Enjoy!

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Spicy Crab Beignets